Dutch Oven Tortellini Soup with Sausage

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casing removed
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 4 cups chicken broth
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 (9 ounce) package refrigerated tortellini
• 1/2 cup heavy cream
• 1 cup fresh spinach
• Salt and black pepper to taste
• Freshly grated Parmesan cheese for serving (optional)

Instructions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain any excess grease.
2. Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
3. Pour in crushed tomatoes and chicken broth. Stir in dried basil, dried oregano, and red pepper flakes (if using). Bring the soup to a simmer.
4. Add tortellini to the simmering soup and cook according to package directions, usually 3-5 minutes, until al dente.
5. Stir in heavy cream and fresh spinach. Cook until spinach wilts, about 1-2 minutes.
6. Season with salt and black pepper to taste.
7. Ladle into bowls and serve hot, garnished with freshly grated Parmesan cheese if desired.